CookEat Recipe
Noodles with Butter
Hot intact noodle strands glossed with butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0333. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select and record fresh or dry noodle product; cook to suitable tenderness, using historical fifteen minutes as guide. Measure any separate salt used in boiling water. Limites : Noodle brand/width, actual boiling time, water-salt amount, cooked mass and portions remain unspecified. The fifteen-minute source time is a guide.
Method
Steps
Step 1
Bring 1900 mL water to the boil with the separately listed unquantified salt. Add 454 g dried broad egg-noodle ribbons and cook to suitable tenderness, using fifteen minutes as the source guide.
Step 2
Drain well and return to pan. Add finishing salt, pepper and butter, mixing gently without breaking noodles until butter dissolves; serve hot.
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